Monday, April 20, 2015

Suggestions for how to use your share the week of April 20, 2015

Meatless Monday:

Celery Root SoupCelery Root Soup 
Chow -
Modified to 4-5 servings

1 1/2 Tbs olive oil, plus more for garnish
1/2 cup thinly sliced leek, white and light green parts only
1 1/4 lb celery root
1/3 lb gold potatoes, peeled and cut into 1-inch chunks (about 1 large potato)
1/2 medium tart apple, peeled and cut into 1-inch chunks
1 garlic cloves, peeled and smashed
1 tsp kosher salt, plus more as needed
Ground black pepper
1 1/2 cups water
1 cups chicken or vegetable broth

Heat oil in a large saucepan with tight fitting lid over medium-high heat until shimmering. Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apples, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil then add brother and water and bring to a boil. Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20-25 minutes.

Remove 1 cup of liquid from the saucepan and set aside. Using a blender, puree the soup in batches until smooth. Once blended, transfer the soup back to the saucepan and keep warm over low heat. If it is too thick, add the reserved liquid a little at a time until the soup reaches its desired consistency. Season with salt and pepper to taste.

Roasted Fennel and Potatoes
Martha Stewart -

2 fennel bulbs (the white part, reserve green for another use)
1 lb red potatoes, cut in halves or quarters
salt and ground pepper
1 Tbs olive oil

Heat oven to 425 degrees. Set a heavy roasting pan in the oven and allow to preheat for 20 minutes.
Meanwhile, cut each fennel bulb lengthwise into six wedges. Combine with potatoes. Season with salt and pepper and toss with olive oil.

Remove roasting pan from oven and arrange fennel and potatoes on it, cut side down. Return to oven and roast 30 minutes, without runing, until tender and golden brown. Serve immediately.

Taco Tuesday:

Beef & Kale Tacos

1 Tbs oilive oil
1/2 lb ground beef
2 carrots, grated
2 carlic cloves, chopped
1/2 tsp salt (optional)
1 Tbs chili powder
1 tsp ground cumin
2 Tbs tomato paste
1 cup water
12 taco shells
2 cups kale leaves, sliced into thin strips
1 cup shredded cheese
1/4 cup salsa

Preheat oven to 300 degrees.

Heat a large skillet over medium-high heat. Add the olive oil and garlic; saute for 1-2 minutes, add the beef, carrots, and salt. Cook 4-5 minutes, stirring occasionally, or until the meat browns. Add chili powder, cumin, and tomato paste and cook another 1-2 minutes. Add water, reduce the heat, and simmer for 4-5 minutes, or until the beef is no longer pink in the center. Meanwhile, warm the taco shells in the oven for 5-10 minutes.

Add kale strips, and meat mixture to tacos. sprinkle with cheese and top with salsa. Serve and enjoy!

Roasted Veggie Tacos
the Lake Kitchen -

1 yellow onion, sliced (about 2 cups)
1 large fennel bulb, sliced (about 1 1/2 cups)
2 medium parsnips, peels and cut into 1/2 inch chunks (about 2 cups)
2 large sweet potatoes, peeled and cut into 1/2 inch chunks (about 4 cups)
Roasted Veggie Tacos2 Tbs olive oil
1/8 tsp cinnamon
2 pinches cumin
1/4 tsp salt
1/8 tsp pepper
12 soft corn tacos
avocado cream sauce and pico de gallo (recipes follow)

Preheat oven to 425 degrees. In a large bowl, mix together all of the vegetables, cinnamon, cumin, salt, and pepper. Spread the vegetables out on a parchment-lined baking sheet and bake for 20-25 minutes or until vegetables are golden brown and easily pierced with a fork. Top each tortilla with roasted vegetables, avocado cream sauce, and pico de gallo. Serve with a lime wedge.

Avocado Cream Sauce:
Mix together 1/2 cup cream cheese, 1/2 cup sour cream, 1/2 avocado, 1/4 tsp sugar, and a pinch of salt until smooth. Keep refrigerated until ready to use.

Pico de gallo:
Mix together 2 cups salsa, 3/4 cup minced yellow onion, 1/4 minced cilantro, juice of one lime, and 1/4 tsp black pepper.

Wellness Wednesday: 

Cape Cod Chopped Salad
barefoot contessa -

For the dressing: 
3 Tbs apple cider vinegar
1 tsp grated orange zest
2 Tbs fresh squeezed orange juice
2 1/2 tsp Dijon mustard
2 Tbs maple syrup
Kosher salt
1/2 tsp freshly ground black pepper

Whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 tsp salt, and pepper in a bowl. Slowly whisk in olive oil.

For the salad:
8 oz thick cut bacon
8 oz arugula
1 large tart apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 oz blue cheese, crumbled

Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool. In a large bowl toss together the arugula, apple, walnuts, cranberries, and blue cheese. Chop bacon into large pieces and add to salad.

Toss the salad with jut enough dressing to moisten. Sprinkle with 1/2 tsp salt and toss well. Serve immediately.

Arugula, Avocado, and Radish Salad
Food52 -

3 handfuls arugula
2 small radishes, trimmed and thinly sliced
1/2 Tbs fresh lemon juice
3/4 Tbs olive oil
1/4 avocado, sliced
1 1/2 Tbs feta, crumbled
1 large egg
splash of white vinegar
Salt and pepper

Fill a small pot with a couple inches of water, cover and bring to a boil. Gently crack the egg into a teacup or ramekin. When the water comes to a boil, add the splash of vinegar, remove the pot form the heat, and gently slide the egg into the water. Cover the pot and let sit (still off the heat) for 4 minutes.

Meanwhile, toss the arugula and radishes with the lemon juice, olive oil, and a sprinkling of salt. Put in a wide, shallow bowl or on a plate. Sprinkle with feta and layer on the avocado slices. Sprinkle with another pinch of salt.

Use a slotted spoon to gently remove the egg from the water, let it drain, then place it on top of the salad. sprinkle with salt and ground black pepper to taste.

And enjoy!

Thirsty Thursday:

Dandelion Orange Smoothie
Colorful Palate -

1 cup dandelion leaves
1/3-1/2 cup frozen strawberries
1 orange, peeled
5-7 ice cubes
water (or orange juice) as needed

Blend everything well

Fun Friday:

Race Car Snacks
Woo! jr. -

Grapes and/or string cheese

Affix your wheels to the toothpicks, and you've got an awesome kids' craft that they can eat!Slice the apple and stick two toothpicks through each of your apple slices (this is your car and the axles).
Cut the grapes in half and the string cheese into chunks for wheels.
Attach the grape/cheese wheels to the toothpicks, and you've got your race cars.

Sandwich Saturday:

Serrano, Manchego, and Apple Sandwiches
My Recipes (Cooking Light) -

1 1/2 Tbs mayonnaise
2 tsp dijon mustard, divided
4 slices sourdogh bread, toasted
1/2 cup sliced shallot
4 oz paper thin slices serrano ham or prosciutto
1/3 shredded manchego cheese
1/2 tsp black pepper, divided
1 Tbs olive oil
1 tsp sherry vinegar
2 cups arugula
1 tart apple, peeled, cored, and thinly sliced

Preheat broiler.

Combine mayo and 1 tsp mustard; spread mixture over each bread slice. Top each slice with 1 Tbs shallot, 1 oz ham, and 4 tsp cheese, and sprinkle with 1/4 tsp pepper. Broil 3 minutes.

Combine 1 tsp mustard, oil, and vinegar. Combine apple and arugula in a bowl; drizzle with the vinaigrette and toss gently. Divide the apple mixture evenly among sandwiches and sprinkle with remaining 1/4 tsp pepper.

Sweet Sunday:

Cinnamon Apple Bread
The Happier Homemaker -
homemadeapple bread(1)
1/2 cup packed brown sugar
1 1/2 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup milk
1 large apple, peeled and finely chopped

Preheat oven to 350 and grease and flour a 9 x 5 loaf pan.
Mix brown sugar and cinnamon together in a bowl and set aside.
Using a mixer, combine white sugar and butter until smooth. Add eggs and vanilla; beat on medium speed until combined. Add flour, baking powder,and milk; mix until combined.
Pour half the batter into the prepared pan. Cover with half the apples - pat them into the batter with the back of a spoon. Sprinkle with half the brown sugar and cinnamon.
Pour the remaining batter in and top with the remaining apples and brown sugar mixture. Pay the toppings into the batter.
Bake for 50 minutes at 350 degrees, or until a toothpick inserted into the middle comes out clean.

Rhubarb Crisp 
Leite's Culinaria -

1 1/2 lb rhubarb, trimmed and sliced (about 4 1/2 cups)
3/4 granulated sugar
1 tsp freshly grated orange zest
3/4 cup all-purpose flou
1/2 light brown sugar
1/2 tsp ground cinnamon
pinch of salt
7 Tbs unsalted butter, cold and cut into pieces
Whipped cream or ice cream for serving

Position rack in the center of the oven and preheat to 425 degrees.
In a large saucepan over medium-high heat, combine the rhubarb, sugar, and orange zest and simmer until the sugar dissolves into a syrupy goo and the rhubarb is almost tender, about 5 minutes.
Combine the flour, brown sugar, cinnamon, and salt in a large bowl. Use two knives to cut the butter into the flour mixture until it resembles very coarse crumbs and pea-sized blobs of butter.
Transfer the rhubarb mixture to a 9-inch pie plate and sprinkle the flour mixture evenly over the top. Bake about 25 minutes, or until golden brown. Enjoy!

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